Search Results (3,093)

Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened Pu-erh tea fermentation. A physicochemical analysis revealed that fermentation significantly reduced the contents of water extracts, tea polyphenols, free amino acids, soluble sugars, and most catechins (p < 0.05), while flavonoids and tea pigments were significantly accumulated. Amplicon sequencing revealed that Pantoea and Bacillus were the dominant bacterial genera during the early and late fermentation stages, with maximum relative abundances of 97.89% and 63.66%, respectively. Aspergillus and Thermomyces were the dominant fungal genera, reaching maximum relative abundances of 98.34% and 62.59%, respectively. During fermentation, bacterial diversity initially increased and then declined, whereas fungal diversity dropped sharply and subsequently stabilized. Co-occurrence network analysis indicated that microbial interactions were primarily cooperative, with network complexity gradually diminishing as fermentation progressed. Functional prediction showed enhanced microbial metabolism of amino acids and carbohydrates during the mid-to-late stages. Crucially, the stage-specific microbial communities were significantly correlated with distinct flavor compounds, shaping the final aroma profile of ripened Pu-erh tea. These dynamics explain the variations in tea quality and provide critical insights for optimizing the fermentation process. Full article

This study evaluated the effects of incorporating potential probiotic strains into Italian-style salami. Three lactic acid bacteria (LAB) strains were tested, including the commercial strain Pediococcus pentosaceus co-cultured with Staphylococcus xylosus (C), as well as the LAB strains Lacticaseibacillus paracasei (GV17), Lactococcus lactis (GV103), and Pediococcus pentosaceus (PP). Preliminary tests were conducted to assess the behavior of these strains under different pH values, NaCl concentrations, and preservative conditions. C, GV17, and GV103 exhibited greater viability at pH 5.0 and 5.5, while a 2% NaCl concentration promoted higher LAB growth rates. The addition of preservatives did not inhibit LAB growth. Weight loss during ripening was gradual and became significant from day 12 onward. GV17 and PP exhibited water activity values above 0.90, whereas all four formulations reached moisture contents below 35% and LAB counts above 8.00 log CFU/g after 25 days of ripening. After 45 days of storage, the LAB count in the GV17 formulation was 6.27 log CFU/g. PP exhibited the lightest internal color among the salami formulations, whereas red intensity was similar across all formulations. The use of autochthonous LAB strains significantly reduced hardness and chewiness. Overall, the new LAB strains demonstrated potential for the development of functional meat products, expanding opportunities for innovation in the food sector. Full article

Climate change strongly impacts the physiological processes in the grapevine. Two Romanian autochthonous cultivars, Șarba and Fetească neagră (Vitis vinifera L.), grown under semi-arid conditions in 2024 (De Martonne Index: 23.6; Hydrothermal Coefficient: 0.75), showed different physiological behaviours. Leaf gas exchange parameters (A, g_s, E, C_i) and water use efficiency (WUE) were assessed at three phenophases (flowering, berry growth, and véraison), while photosynthetic pigment indices (Chl a/b, Chl/C+X) and leaf dry matter content (dm) were additionally determined at harvest maturity. Multivariate analysis consistently separated the two cultivars into distinct physiological groups: responses consistent with near-isohydric behaviour in Șarba and anisohydric behaviour in Fetească neagră, based on gas-exchange parameters interpreted within the established isohydric/anisohydric framework, as direct water potential measurements were not performed. Șarba exhibited a water-conserving strategy at véraison—characterised by early stomatal closure, high WUE, and maintained chlorophyll—protecting vine water status at the cost of reduced leaf carbon assimilation. Fetească neagră, by contrast, kept its stomata progressively open, sustaining high gas exchange rates in a pattern consistent with progressively declining shoot water potential. Berry sugars are expected to concentrate passively late in ripening, while severe deficit risks berry shrivelling and, under prolonged drought, premature senescence of basal leaves, to our knowledge, a phenomenon not previously reported for this cultivar. These findings support cultivar-specific management, with implications for irrigation scheduling and varietal selection under climate change. Full article

The HB (homeobox) transcription factor family plays important roles in plant growth, development, morphogenesis, and stress responses; however, its involvement in longan (Dimocarpus longan Lour.) fruit energy metabolism remains unclear. In this study, 32 DlHB family members were identified in the longan genome, and their physicochemical properties, phylogenetic relationships, gene structures, conserved motifs, conserved domains, tissue-specific expression patterns, promoter cis-acting elements, and collinearity relationships were systematically analyzed. The DlHB family was classified into four subfamilies, HD-ZIP I–IV, with substantial divergence in structural composition, expression patterns, and putative regulatory features. Our previous work showed that 1.5% chitosan (CTS) treatment improved postharvest longan fruit quality through modulation of energy metabolism, and the corresponding CTS-treatment transcriptome was therefore used here to screen energy-metabolism-associated DlHB candidates. DlHB22 was selected as a representative candidate, and its CTS-responsive expression was independently confirmed by qRT-PCR. Exogenous ATP treatment was then used as an independent physiological validation of the relationship between energy metabolism and postharvest storability; ATP-treated fruit showed reduced deterioration together with higher ATP, ADP, and AMP contents and higher activities of H+-ATPase, Ca²+-ATPase, cytochrome c oxidase (CCO), and succinate dehydrogenase (SDH) at 15 d, although adenylate energy charge (AEC) was lower than in the control. DlHB22 localized predominantly to the nucleus. Heterologous overexpression of DlHB22 in tomato accelerated fruit color transition and ripening progression and altered ATP, ADP, and AMP contents, AEC, and the activities of H+-ATPase, Ca²+-ATPase, CCO, and SDH. Transcriptome analysis of DlHB22-overexpressing tomato fruit revealed broad transcriptional changes in pathways associated with central carbon metabolism, energy metabolism, glutathione metabolism, hormone signaling, and MAPK signaling, and qRT-PCR validation of six representative DEGs was consistent with the RNA-seq trends. Because tomato is climacteric whereas longan is non-climacteric, the heterologous tomato results demonstrate the regulatory potential of DlHB22 but do not establish an identical native ripening pathway in longan. Overall, DlHB22 is best regarded as a candidate transcription factor associated with longan fruit energy metabolism, whose native regulatory mechanism requires direct validation in longan. Full article

The muscat aroma of grape is largely determined by terpenoid volatiles. However, its genetic basis in ‘Muscat Hamburg’ remains unclear. We performed comparative volatile metabolomics between ‘Muscat Hamburg’ and ‘Red Globe’ across berry development, identifying 127 differentially abundant metabolites, with upregulated ones enriched in the monoterpenoid pathway. Using an F1 segregating population (264 progeny), we quantified four key monoterpenoids (α-terpineol, linalool, geraniol, and cis-linalool oxide) over two consecutive years. Using a high-density genetic map with 7872 SNP markers generated via SLAF-seq, we detected stable major QTLs for α-terpineol, linalool, and geraniol on LG5, and a novel QTL for cis-linalool oxide on LG14. Expression analysis revealed that the transcript levels of VvDXS and VvGGPPS1 were significantly higher in ‘Muscat Hamburg’ than in ‘Red Globe’ at ripening. Heterologous overexpression in tomato enhanced terpenoid aroma accumulation without affecting fruit development. These results indicate that VvDXS and VvGGPPS1 play a crucial role in the formation of the aroma in the ‘Muscat Hamburg’ variety. Full article

Glyphosate is an herbicide used to control plant growth and ripen specific crops. Glyphosate exposure has been associated with cancer, metabolic and neurological diseases, and reproductive issues in humans. A common element linking these disorders could be vitamin D deficiency. However, the relationship between glyphosate exposure and vitamin D status in the general population remains unclear. This analysis focused on the association between urinary glyphosate levels and serum 25-hydroxy vitamin D [25(OH)D] concentrations in a large representative sample of U.S. adults. Data from 4284 participants in the National Health and Nutrition Examination Survey (NHANES) between 2013–2018 were analyzed. Serum 25(OH)D levels were modeled using multivariable weighted linear regression, with adjustment for age, sex, race/ethnicity, body mass index, season, education, income, physical activity, smoking, and kidney function. Urinary glyphosate concentration was inversely associated with serum 25(OH)D in both the design-based univariate weighted analysis (β = −3.537, p = 0.035) and adjusted survey-weighted models for major confounding factors (β = −4.208, p = 0.009), using Taylor linearization for variance estimation to account for the complex NHANES survey design. In stratified analysis, the relationship between total vitamin D intake and serum 25(OH)D was found to be significantly modified by glyphosate exposure, with stronger dietary dependence observed in the high-exposure tertile (β = 12.88, p < 0.0066) than in the low-exposure tertile (β = 7.41, p < 0.0165). Higher urinary glyphosate concentration was associated with lower serum 25(OH)D levels in U.S. adults, suggesting it may represent an unrecognized risk factor for vitamin D deficiency. Longitudinal and experimental studies are needed to clarify causality, the underlying mechanisms, and public health implications. Full article

Dairy products, particularly cheese from selenium-enriched milk, provide an effective vehicle for Se supplementation in the human diet. This study examined how coagulant type and ripening affect total Se (Se_tot), free selenomethionine (SeMet) formation, and in vitro Se bioaccessibility in Edam-type cheeses produced from biofortified milk (73 µg L⁻¹ Se). Cheeses were manufactured in a single batch using either animal (calf) or microbial (Rhizomucor miehei) rennet and ripened for six weeks under controlled laboratory conditions. Although Se_tot declined in both cheeses, microbial-rennet cheese exhibited a rapid 13.5% loss in week 1, whereas animal-rennet cheese showed a more gradual decrease. After six weeks, both cheeses retained about 40 µg Se per 100 g. A robust 20 mmol L⁻¹ ammonium acetate extraction coupled with LC-ICP-MS enabled detection of free SeMet at concentrations as low as 0.0003 µg g⁻¹ Se and revealed a linear increase throughout ripening in both cheeses. In vitro Se bioaccessibility reached 64% of Se_tot for animal-rennet cheese and approached complete release in microbial-rennet cheese. These findings suggest that the choice of coagulant may influence not only Se retention, but also the gastrointestinal accessibility of protein-bound Se in Edam-type cheese. Full article

The global wine sector faces climatic instability, changing consumption patterns and demand for differentiated products linked to origin, authenticity and experience. In this context, winter wines can be conceptualized as an emerging and still-consolidating wine category based on double pruning, a vineyard management strategy that shifts grape ripening and harvest to autumn–winter. This narrative and critical review integrates evidence from viticulture, enology, sensory science, microbiology, consumer research, wine tourism and market studies to examine winter wines not only as a technical outcome of double pruning, but also as an emerging wine category shaped by processes of formation, potential consolidation and market positioning. The review argues that winter wines are shaped by the interaction among winter ripening, cultivar adaptation, rootstock, canopy management, harvest timing and winemaking. It also proposes human-mediated terroir as a useful conceptual framework, because pruning reorganizes the temporal conditions through which climate, soil, biological material and human decisions influence wine identity. The Brazilian experience, particularly the protected geographical indication Vinhos de Inverno Sul de Minas, illustrates how technical innovation can be linked to geographical origin, collective reputation and symbolic value. Nevertheless, the category requires multi-region and multi-vintage studies, sensory characterization, consumer research and clearer communication strategies. Winter wines may offer a relevant model of innovation, climate adaptation and regional differentiation in contemporary wine markets. Full article

Donkey milk represents a valuable alternative for diversifying dairy resources. The mixture of donkey milk with milk from other species may help overcome its technological limitations while creating opportunities for the development of innovative cheeses based on non-conventional milk sources and indigenous lactic acid cultures. The effects of adjunct Lacticaseibacillus and ripening time on the physicochemical, microbiological, proteolytic, volatile, and sensory characteristics of cheese were evaluated. Cheeses made from a mixture of sheep milk (70%) and donkey milk (30%) were manufactured using a commercial starter culture and served as the control. Experimental cheeses were produced from the same milk blend inoculated with the commercial starter culture and supplemented with autochthonous Lacticaseibacillus strains. Their addition accelerated acidification and modulated the volatile profile, increasing alcohol and ester concentrations while reducing aldehydes and branched-chain fatty acids. These changes may have contributed to enhanced aroma intensity and complexity, together with increased hardness and friability of the cheeses during sensory evaluation. The use of indigenous Lacticaseibacillus cultures may contribute to the production of innovative mixed-milk cheeses, supporting the sustainable valorisation of donkey milk in dairy systems. Full article

This study presents the first preliminary biopeptide profiling of three Thessalian PDO cheeses (Kaseri, Manouri, and Batzos) using HPLC-ESI-MS coupled with in silico bioactivity prediction. The three cheeses were chosen as representative Thessalian PDO cheeses made from sheep and/or goat milk, reflecting the traditional dairy practices and regional identity of this area. A total of 212 peptide masses were putatively identified (86 in Kaseri, 85 in Batzos, 41 in Manouri), mainly originating from β-casein (45%) and αs1-casein (30%), indicating region-specific proteolysis driven by processing technologies and microbial ecology. Kaseri exhibited the greatest peptidomic diversity (31 bioactive peptides), whereas Manouri exhibited the greatest frequency of bioactive peptides (34/41; 83%), dominated by DPP-IV-inhibitory peptides (44%). Batzos displayed a balanced ACE and DPP-IV-inhibitory profile typical of brine-ripened cheeses. Screening with MBPDB, BIOPEP-UWM, and PeptideRanker identified 80 known bioactive peptides and 98 uncharacterized sequences, nine common across all cheeses. Peptide length distribution showed consistent proportions of tri- and tetrapeptides (16–19% and 5–7%), with Kaseri enriched in longer sequences (≥6 aa; 60.5%). Batzos peptides, not found in databases, with high PeptideRanker scores (>0.75) suggest potential authentication markers. These preliminary findings provide a basis for further investigation of the peptide profiles and potential bioactivities of Thessalian PDO cheeses. Full article

The efficient utilization of light energy is a powerful guarantee to improve the production efficiency of agricultural and forestry facilities. This study investigated the effects of early-morning supplemental lighting on the yield and fruit quality of greenhouse-grown blueberry and examined the physiological and transcriptional responses associated with anthocyanin accumulation. The findings indicate that supplemental lighting significantly promoted fruit development, accelerated maturation, and increased fruit size, weight, sugar, vitamin C content and the antioxidant capacity of the fruits, especially the anthocyanin content. Transcriptomic analysis revealed that, during fruit ripening, the differentially up-regulated genes activated by supplemental lighting primarily involved transmembrane transport functions, membrane components, and redox enzyme activity. Conversely, the down-regulated genes were mainly involved in organic acid metabolism, photosynthesis and photosystem functions. Pathways associated with the up-regulated genes were largely connected to anthocyanin biosynthesis and galactose metabolism. Furthermore, the anthocyanin biosynthesis showed affiliations with several distinct genes (such as 4CL and UFGT) that were differentially up-regulated, along with the MYB transcription factor. Notably, in blueberries exposed to supplemental lighting, VcMYBPA1 showed a strong positive correlation with UFGT. Further investigations demonstrated that VcMYBPA1 was mainly localized in the nucleus, and its overexpression significantly increased the expression levels of AtDFR, AtANS, and AtUFGT in Arabidopsis. This study highlights the crucial role of supplemental lighting in enhancing blueberry yield and quality and provides an effective way to further improve the utilization of light-assisted agricultural technologies. Full article

Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured cherry tomato accessions. The bioactive compounds were quantified using rapid-resolution liquid chromatography, and antioxidant activity was measured by microplate spectrophotometry. The results showed significant differences among accessions and ripeness stages. Thus, the highest concentrations were 5263.7 mg/100 g DW for potassium, 469.3 mg/100 g DW for vitamin C, and 5866.5 mg/100 g DW for total organic acids, 46.2 mg/100 g DW for anthocyanins, 1073.7 mg/100 g DW for total carotenoids, 1447.7 mg/100 g DW for total phenolic compound, and 4.7 mmol TE/100 g DW for DPPH antioxidant activity. The crude ethanolic extracts showed moderate inhibitory effects against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Streptococcus mutans, with minimum inhibitory concentrations ranging from 1.95 to 83.96 mg/mL. However, no activity was observed against Candida albicans or Candida tropicalis. Taken together, these results demonstrate the high nutritional and functional potential of cherry tomatoes grown in Ecuador. Full article

This study evaluated changes in physicochemical characteristics, bioactive compounds, in vitro antioxidant activity, and antimicrobial activity during four ripening stages (M0%, M50%, M80%, and M100%) of ‘Castilla’ blackberry, ‘Buckingham Tayberry’ raspberry, ‘Heritage’ raspberry, blueberry, and ‘Mortiño’. Bioactive compounds were quantified using rapid-resolution liquid chromatography, antioxidant activity was determined using the ABTS and DPPH assays, and antimicrobial activity was evaluated through minimum inhibitory concentration assays against 13 bacteria and 7 fungal strains. Ripening effects were fruit- and compound-dependent. Soluble solids generally increased, and titratable acidity decreased during ripening. Early stages were characterised by higher concentrations of several organic and phenolic acids and, in some fruits, greater radical scavenging and antimicrobial responses. Advanced ripening favoured the accumulation of carotenoids and anthocyanins, particularly in blueberry and ‘Mortiño’. Antimicrobial activity also varies according to fruit type, ripening stage, and microorganism. ‘Mortiño’ showed the lowest MIC against Enterococcus faecalis, whereas the other fruits displayed selective inhibition against different bacterial and fungal strains. Overall, no single ripening stage maximised all compositional and biological variables, demonstrating that harvest stage selection should be fruit- and purpose-specific. Full article

Food adulteration is a critical global threat to public health, economic stability, and social welfare. It primarily occurs in two forms: intentional and incidental. Intentional adulteration, or economically motivated adulteration, involves deliberately adding fraudulent or toxic substances such as hazardous ripening agents and harmful coloring to increase profitability. Substitution of food species is also a widely practiced form. Such adulteration can cause severe acute and chronic health issues, ranging from gastrointestinal distress to cancer and organ failure. Incidental adulteration happens through accidental contamination during processing, storage, or distribution, involving hazards such as heavy metals, mycotoxins, and pesticides. Such contaminants also lead to severe chronic diseases and dangerous allergic reactions. Food adulteration also triggers massive socio-economic consequences. Food safety incidents such as the melamine milk crisis and the horsemeat scandal caused billions of dollars in losses due to healthcare costs, product recalls, damaged brand reputation, and disrupted international trade. Global entities such as the WHO, WTO, and Codex Alimentarius have established robust legislative frameworks. However, effective enforcement remains a significant challenge in many countries. To mitigate such harmful impacts, it is essential to strengthen global surveillance systems, enhance rapid analytical detection methods, and strictly enforce compliance with existing food safety regulations. Full article

Virgin olive oil (VOO) is highly valued for its nutritional, sensory, and health-promoting properties, which are strongly influenced by olive fruit maturity and extraction technology. This study evaluated the combined effects of fruit ripening stage and extraction system on the yield, physicochemical characteristics, bioactive compounds, fatty acid composition, and sensory quality of virgin olive oil obtained from the Jordanian Nabali Baladi cultivar. Olive fruits were harvested at four maturity indices (MI-3, MI-4, MI-5, and MI-6) during the 2024/2025 harvest season and processed using industrial two-phase and three-phase centrifugation systems under identical malaxation conditions (28–30 °C for 45 min). Oil yield, physicochemical quality parameters, total phenolic content, pigment concentrations, fatty acid composition, and sensory attributes were determined using standard analytical methods. Fruit ripening significantly increased oil yield (p < 0.05), reaching 27.80% and 30.00% at MI-6 in the two-phase and three-phase systems, respectively. However, increasing maturity was associated with higher free acidity and peroxide values and with significant reductions in phenolic compounds, chlorophyll, carotenoids, and sensory quality. Oils extracted using the two-phase system consistently exhibited lower acidity, lower peroxide values, and significantly higher concentrations of phenolic compounds than those obtained using the three-phase system. Sensory analysis showed progressive declines in fruitiness, bitterness, and pungency with advancing maturity, particularly in oils produced by the three-phase extraction system. Significant interactions between ripening stage and extraction technology confirmed that oil quality depends on both biological and processing factors. Although delayed harvesting improved oil recovery, it adversely affected the nutritional and sensory quality of virgin olive oil. The two-phase extraction system better preserved bioactive compounds and overall oil quality than the three-phase system. Harvesting olives at intermediate maturity stages (MI-4) combined with two-phase extraction provides the most suitable strategy for achieving an optimal balance between oil yield and quality under Jordanian growing conditions. Overall, this study provides a scientific basis for integrating harvesting and processing decisions within a unified quality-management framework for virgin olive oil production. Full article